I am getting married on June sixth next year. We're inviting a goodly number of friends and family to the event so there is a good deal of related expense. Looking at our budget and our (my) priorities it seems that I'll have a budget of at most $15 per bottle to spend on a sparkler for the toast. If I get can get by cheaper I intend to put the savings in to the wine that we'll have with the meal. (I'll write a post to bend your ear on that subject when I've a got a menu nailed down.)

So which sparklers have you had at that price that you've enjoyed that most?

I'm asking now so that we have a chance to try a few before we make a decision.

Of course, Tyrell, you've got as many suggestions as people responding. I will cast my vote either for Cava or Prosecco; you can still get premium Cava for less than any premium sparkler, including Prosecco. Make sure the place you have the reception does not serve the sparkler in those ridiculous flat so-called "Champagne" glasses.

Auburnwine, I don't believe any sherry is vintage dated--that is intentional on their part; the way it's made. And are you still coming to NYC this weekend?

NV Chandon, Blanc de Noirs, California, $17. The apricot hue of this sparkler is pleasing to the eye. Cherries, strawberries, cassis and citrus dictate the aromas and flavors. The finish is long and soft; 85/85.

NV Freixenet, Brut de Noirs, Spain, $9. An equal mix of Garnacha and Monastrell went into this Spanish sparkler. Residual sugar of 1.5% is balanced by modest acidity. Tart cherry/berry flavors prevail across the taste spectrum; 83/85.

1999 Freixenet, Brut Nature, Sant Sadurni dâ€™Anoia, Spain, $14. Hereâ€™s another value Cava for the holidays. I think that this is the first time that I have tasted pecans in a wine. Ripe apple fruit is the major player here, with bread dough noted on the finish; 84/86.

NV Freixenet, Cordon Negro Brut, Spain, $10. The #1 imported sparkling wine in the world, this cava is easy to like with its modest acidity and rounded feel. A straightforward mix of pear, peach, and citrus fruit is enhanced by toasty notes; 83/85.

Roberto, My retailer seemed concerned that Prosecco was too sweet for as wide a demogrphic as my wedding. Are the two that you suggested an exception to the rule (that my retailer believes) that proseccos are sweet?

Also, they suggested a 100% chardinay french wine "Centenaire Brut" which they felt they could get a good price on. Not that I won't try it myself, but before I do does anyone have an oppinion abbout it?

Unless your retailer has some true crap (it happens), he is wrong. Good prosecco has about the same balance of fruit, sweet and acidity of an Extra Dry Champagne (except it will usually taste better) and that is PRECISELY why I recommended it for your gathering: The #1 reason a lot of people think they do not like Champagne is that they were 14 years old at some wedding with a piece of angel food cake with butter creme frosting in one hand and a (bad) brut sparkler in the other and said, "Mommy, it's SOUR!"

We do hundreds of weddings a year and prosecco is our most popular item in them.

"What's your take on the vintage Bisol? My wife picked up some 92 and 96 Bisol brought in by Viansa."

Eleven year old Prosecco?!?!? Homey don't play that. Are you sure they are not some other type of sparkler made BY Bisol, maybe a methode champenoise Pinot Bianco or something (Loredan Gasparini does this in addition to their prosecco).

Congrats there Ty-Man. Hope all goes as slick as cab from my Reidel. I'll side with Roberto and Foodster. Since Boto placed the 1st box of that-there-prosecco stuff in my truck it's been the daily bubbly round the weeners' abode.WW

Tyrell, as I tell my customers, no wine is sweet unless it is produced that way. It's like the coomon statement I hear at my shop: "Riesling is sweet." Well, some are but some aren't--only specific wines are or are not sweet, unless they are in the dessert wine class, which is supposed to be sweet.

And then, sweet in sparkling wine is an elusive concept. Brut, by far the most commonly known of the sparkling wine categories, can be as dry as .50% sugar by volume and as sweet as 2.plus% sugar by volume. That is a wide range, and the sweetness sensation depends on the level of acidity, plus the tightness of the bubbles.

Good Prosecco has tight, fine bubbles and is in the Brut style--certainly, it is hardly as sweet as a so-called Extra Dry Champagne, which is what most weddings opt for and which begins above 2% sugar by volume.